awesome - i also wilted fresh spinach with EVOO and a little squeezy garlic (i'm lazy) for the stuffing mixture. Doubled the bacon to wrap it up because it's bacon and bacon is awesome. Next time I'll go with 4 strips of bacon per breast and maybe flatten the chx out a bit more to cram moor goodness inside. Great recipe. Thanks.

I subbed cajun seasoning, which was much saltier than bbq seasoning, so that made it a little salty for my taste. Definitely need to pre-cook the bacon about halfway. Get creative - any seasoning without too much salt would probably be great.

I made this for 3 BBQs this past summer and now my mother-in-law is demanding it for Thanksgiving. I use about 75% of the Italian Dressing, add some cilantro and if you can put it in the fridge overnight, it is that much better! Always a huge hit!